Today it's Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney because I simply could not let cherry season pass without a savory recipe.

Cherries are surprisingly delicious in savory dishes. The key is to balance the cherry's sweet and tart flavors. So if you're using sweet cherries, then pair them with something sour, salty, spicy, or acidic. If you're using sour or tart cherries, then pair them with something sweet or salty.

Cherries are ideal for chutney because their inherent sweetness is enhanced with sharp green onions, acidic vinegar, and spicy seasonings. As for sweet cherries and tart rhubarb -- well you'll just have to try it to believe it.Pork Tenderloin with Indian Spiced Cherry and Rhubarb ChutneyServes 4Print recipe only here.

How to pit a cherry:Place the cherry on a cutting board. Place the flat side of your knife on the cherry and press gently until it splits. Open the cherry and remove the pit.

To make the chutney, heat canola oil in a medium pot over medium-high heat. Saute green onions, red peppers, and rhubarb for 3 minutes, or until slightly softened. Add chili and cherries, cooking for an additional 2-3 minutes. Add the remaining ingredients (vinegar through cinnamon), and bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 30-35 minutes. Allow to cool before serving. Season with salt, to taste. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

Cut the tenderloin into medallions, and season with salt and pepper. Let stand for about 10 minutes.

In a large skillet over medium-high heat, melt 2 teaspoons olive oil and 2 teaspoons butter. Add the pork; cook for 3-4 minutes, until crispy and browned, then flip and cook until browned all over and just cooked through (the meat should be tender).

Since this dish uses cherries in an unusual way, I'm sending it to Simona of Briciole, this week's host of Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen. You can check out the new rules for WHB here, then send your entry to Simona.

This may be the first time I've seen cherries in a savory application, and it is just fantastic. Well done. Fruit + pork is always a good combination, and the Indian influence is always a winner in my book :)

The chutney sounds amazing, Susan, full of wonderful flavors and surprisingly simple to make. And you know I'm a sucker for anything involving pork. One key to tender, moist pork is to not cook it to death--as you said, until just cooked through. With modern pork production, it can even be a little pink inside and still be fine.

Hummmm, this looks so yummy Susan! I love the way you mixed cherry, rhubarb and pork, this really looks fantastic! And I'm back from a little vacation... my kids are still home, but I need to get back to work... Take care.

This looks just phenomenal! I adore cherries but never get much further than stuffing them in my face fresh as soon as I get them home (my favourite summer indulgence). The only way I've ever used cherries in a savoury dish is duck & cherry pie that my mom used to make - highly recommended. Now you've got me thinking cherry salsas...